ronnie_suburban

As recently as January of this year, F&O was touting the fact that they carried it. I'm sorry to hear that's no longer the case. You might want to try the following: Peoria Packing 1300 W Lake Street Chicago, IL 60607 312 738-1800 Joseph Nasti Food Mart 8235 W Irving Park Rd Chicago, IL 60634 773 625-0118 Caputo's Fresh Markets 2560 N Harlem Ave Elmwood Park, IL 60707 708 453-0155 and if all else fails . . . Niman Ranch =R=

Thanks, Josh, for the report. I've heard good things about Capital Grille, but I've never been there. My big problem with steakhouses in general is what you mentioned -- that the experience is usually only very good. It's the one meal I can reproduce better than most other meals at home (I can source great beef and have some grilling skills). I'm not sure what specific elements transform a very good steakhouse experience into a transcendant one. Side dishes, possibly? When you identify a few of them, please share, although, that may be fodder for another thread =R=

I finally tried Diet Coke with Splenda yesterday and I was disappointed. It reminded me a lot of Diet Rite; not a bad product but not one I particularly care for. Not sure if it's relevant or not but Diet Rite is also sweetened with 100% Splenda. Admittedly, it's been a few months since I had a regular Coke but I didn't find very many common notes between it and the Splenda version I tried yesterday. If I have time, I'm going to conduct a "triangle" at work this week between all 3 products and see if I can truly identify each one on a blind basis. I have a feeling that the regular Coke will be easy to identify. But the other 2 . . . I'm not so sure if I'll be able to tell the difference. =R=

I actually feel guilty. Tonight I tipped 17% and I feel guilty. Our server irritated me. First, without bothering to ask if we'd ever been to the restaurant before, he took us through the entire menu, revealing several his favorite items (most expensive one in each category, natch). I think his accent was fake. It was hard-sell city on the beverages -- he wouldn't stop asking us if we wanted more of them. He even asked my 8-year-old son directly if he wanted another $2.75 Sprite after our plates had been cleared and just as we were about to ask for the check. But nothing went terribly wrong. We received what we ordered in a timely fashion. So, I punished the server by leaving only 17%. That'll show him! But as I drove away from the restaurant, I thought about the hard-working bartenders and the helpful bussers and I suddenly felt bad about that 17%. They deserved more, right? Why should they suffer because our server rubbed me the wrong way? I often tell myself that I would have no problem adjusting a tip downward if the service warrants it. Yet, tonight I did just that and feel bad about it. I don't know if tipping big is the new black but for me, when I'm in the mood to leave a big(ger) tip, it's because I've just finished a pleasant experience; one that made me happy. Good experience, good tip. Bad experience, bad tip (w/ exceptions for things that are obviously beyond the server's control). For me, a big tip -- as it turns out -- is a reward given to a person for doing his or her job not only appropriately but in a way that makes me feel good about the experience I just had. I love being in a situation where I feel a bigger tip is appropriate. All restaurant experiences should be so good. =R=

I agree. I'm pretty much a "no sauce" guy when it comes to BBQ but =Mark's sauce is the permanent exception to the rule. =R=

Definitely get a chimney. I have a cover and never use it. Get a good pair of tongs and a large BBQ spatula. And I keep some cooking mitts in the storage compartment of the Performer because the handle on the chimney can get hot and it's just good to have a pair at the ready. If you plan to use the grill on a wood deck, maybe you should invest in a fire-proof mat to go underneath it, in case any burning embers stray. They cost anywhere from $30-$50 and can be quite useful. Enjoy! =R=

Then I'm sure they're in excellent hands. Your paprika (which I'm guessing comprises a large percentage of their rub) is stellar. And this plate . . . . . . gets my full approval Have fun! =R=

That's strange - I thought the first part of the review was about egullet.com ... ← Of course. I stand corrected =R=

I agree that chips are useful; especially for certain types of smokers which are gas fueled and use a cast iron smoker box to hold the chips just above the gas flame. But they are not suitable for the WSM or other, similar R2D2-type units. Basically, if the wood is the fuel, chips are a bad bet. =R=

LOL! I really appreciate your take on the review, JiLS. Perhaps it truly is a bit of self-hatred on the part of the reviewer. It is curious that a significant portion of the Alinea review (first several paragraphs) is actually a review of eGullet.org. Oh well, at least he maintained his "street cred." =R=

I'm not sure about the "2 stages method," as I have no experience with that. If you try it, I'd love to hear about the results. As for cutting the briskets, the point is the best (fattiest) part, so be sure to include it even if you detach it. As for advice on how to remove it, I've done it but it was more or less a "gut feeling as you go" job for me. Considering my paternal grandfather was as kosher butcher, that's really shameful, I know. Edited to add: I think if you need to cut the briskets, you're far better off removing part of the flat and leaving the point on top of the remaining section of flat. That fat (in the point) will melt and help keep the flat more moist while smoking. =R=

Yes, Yellow Truffle (aka Anthony) and his post were a great gift to those who were interested in a "first look" at Alinea. It appears to be a case of professional jealously on the part of Bruno, who was outdone by an "amateur." Have a great time tomorrow night. I can't wait to read all about it. =R=

Figure at least 12 hours of smoking time for whole briskets. And yes, I think that the more full your smoker is, the more time they will need. That means you'll be probably be getting up very early Avoid brine with beef unless you want it corned. Cut the briskets if you have to, otherwise don't bother. And if you have to use the oven, as others have said, use it at the end, not the start. If that's the case, wrap the briskets in foil and cook them at around 200 degrees F. I've only done briskets a few times (and not on a WSM) but I think you're looking for an internal temperature of around 190 degrees F. Stand by as others who have more experience may correct or fine-tune this information. =R=

Good points, Brad. And I like your closing theory. =R=

Already, some hedging from Bruno: =R=

Thanks, George. Starting a new thread for reviews of Alinea reviews was a good idea. =R=

From your description, I could tell, without even clicking on the link, that the review was by Pat Bruno. It's often the case with Bruno that the stars don't seem to match up with the review itself; something seems to get lost in the translation. As such, Bruno's reviews can end up playing like proclomations rather than reviews. In short, Bruno is wholly dismissable. Factual errors (it's e.g. egullet.org not egullet.com) don't add much to the credibility, either. There's a certain Ellsworth Toohey quality in reviewing a restaurant with the is it for everyone? perspective. In the end, that's an irrelevant issue for me. No one expects Alinea -- or the other great restaurants of the world -- to be for everyone. The best reviews gauge the given restaurant on its own merits, relative to the reviewer's lifetime of experience. How Alinea may be perceived by the general public may be important to the Sun-Times but not to me or most serious diners, I'd imagine. And are we "culinary" challenged or culinarily challenged? You decide. =R=

Thanks for the snapshot, iguana. That reuben sounds simply glorious A friend's wife has been absolutely jonesing on HD's since it reopened, hitting almost weekly and giving it high praise. My friend told me even the cold leftovers she brought home were great. =R=

I thought the piece -- especially the section pertaining to Jean-Robert at Pigall's -- was great too, Jeff. It's really a shame that it isn't available on-line, so that non-Chicagoans could read it as well. Forgive me if I missed it (and for this brief digression), but are there plans for other, similar pieces in the future? =R=

Thanks, Dick, for the additional tip. I also really like Norshore Meat Locker in Wilmette (421 Ridge Road, just north of Wilmette Avenue), another very good prime butcher in the northern suburbs of Chicago. One thing I neglected to mention about Reagan's in my initial post is that they're open on Sundays which is very convenient and really breeds (my) loyalty. =R=

For years, Reagan Meats has operated a location in a strip mall on Waukegan Road in Glenview. Being just beyond my "reasonably-traveled shopping radius" I never bothered to stop in and check things out. Perhaps my slow-to-die strip mall prejudices and overall laziness contributed to that. Recently, however, they opened a new store in Northfield on Willow Road, just east of the Edens expy in the former Northfield Foods location. A few months ago, a family member bought some skirt steaks there and -- even when cooked on a barely adequate gas grill -- they were fantastic. Since I get my haircut in the building next door to Reagan's new location, I decided to stop in and see if the skirt steaks were just a fluke that night or if Reagan's actually has an edge. Turns out, Reagan's has an edge. For years I have sworn by the skirt steaks at sold at Sunset Foods -- and they are quite nice -- but Reagan's skirt steaks absolutely blow Sunset's away. They are not only flavorful and very juicy (properly fatty) but they are the most tender skirts I have ever eaten. They are not sinewy, chewy, stringy or tough -- not even minimally. My experience with Sunset's skirts, and many other great tasting skirt steaks over years, is that some sinew comes with the territory. I'm rethinking that belief these days. I certainly haven't been buying from Reagan's for very long, but my wife and I have returned there for skirt steaks (and other items) on several occasions over the past few weeks and they have always matched the quality of my initial experiences. Additionally, Reagan's offers a full range of other meats, including USDA Prime beef. Their babyback ribs are terrific, the chuck roast I bought there (smoked it) was delicious. So too were the filets and rib eyes. Free range chickens are available as well. And they even carry both home-made andouille sausage and beef jerky made from cured and smoked flank steak. Good stuff. Also offered are pre-marinated and seasoned products. The one I tried (a marinated, split half-chicken on the bone, known as a "chickaroo") didn't thrill me, but hey, no one's perfect. Reagan's also has a deli featuring above-average Boar's Head products, decent mainstream cheeses and home-made salads. It is a small but well-stocked grocery store. During my last visit there, one customer was delighted that Reagan's had gone out of their way to source her favorite whole wheat bread for her. Soft drink selection included all the standards and some classics as well, like Green River in 12 oz glass bottles. Royal Oak lump hardwood charcoal is sold there, as are Royal Oak Foodservice grade 100% hardwood briquets. I also bought a bag of Lazzari Mesquite charcoal. Great selection for such a small place. I'm just getting started at Reagan's but early indications are very positive. At this point I feel buying steaks at Reagan's is money in the bank. It's great to have a "go to" place when you're having people over and just want to give them the best. I really hope this place turns out to be as good over the long haul as it has been intially. =R= Reagan Meats 1652 Willow Road Northfield, IL (847) 446-2270

Will do =R=

A very nice piece, by Patty LaNoue Stearns, appears in today's Chicago Tribune: A raclette to respect =R=

June 8, 2005... From today's Chicago Tribune - Good Eating section: Hot Grills, Cool Wines...Bill Daley with a "...guide to matching the perfect wine to summer's sizzling fare." Recipes and pairings provided by noted industry pros are included. Business caters to foodie innovators...in a special to the Tribune, Brian McCormick reports on Kitchen Chicago, "...a 'shared-use kitchen' concept that launched in February in Chicago's Ravenswood Manor neighborhood." A raclette to respect...Patty LaNoue Stearns reports award-winning Michigan cheesemaker, Leelanau Cheese. Summertime and the beer is fruity...Tyler Colman explores the fruity brews of summer. Learning the best cuts...James P. DeWan with a guide to cutting vegetables and the most widely-used cuts. Tips for shopping a farmers market...Donna Pierce with some great advice on how to shop farmers markets. Strrawberries...Renee Enna delivers a useful primer. Sustaining salmon...in a reprint from the L.A. Times, Russ Parsons provides valuable information about the commerical salmon industry which is the center of many debates. ===== From today's Chicago Sun Times - Food section: It's time to shake up the American dinner plate...food editor Sue Ontiveros examines The New American Plate, a cookbook which was created by a team of food writers, cooks, nutritionists, recipe developers and health experts from the American Institute for Cancer Research. BBQ-ing with Bannos...Denise I. O'Neal previews chef Jimmy Bannos' upcoming appearance on NBC's Today Show. Tastings around town...Celeste Busk with her weekly round-up of upcoming culinary happenings, including events at Meztiso, Metropolitan Cafe, Sal & Carvao, Knightsbridge Wine Shoppe & Epicurean Centre, Cafe Matou and Motel. ===== From today's Daily Herald - Food section: Crock pots, casseroles join forces to help fight hunger...food editor Deborah Pankey reports on what America's Second Harvest is doing to eradicate hunger. Meat lovers may not know about chuck top blade steak...with BBQ and Grilling season upon us, Don Mauer helps sort out various cuts of beef and their optimal cooking methods. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== And last, but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby report on the bittersweet transformation of Lovitt into Schwa. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you.

I've gone ahead and edited the topic title to reflect the correct date. Vogelap, thanks for the detailed review. I hope we get to see more writing like this from you. When business next takes me to Cinncinati, I will definitely be dining at Jean-Robert at Pigall's. It must have felt great to have your very high expectations exceeded. Food moments like those are always delightful and quite memorable. =R=